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Meatball Pie Recipe

Growing up on a farm, I participated in 4-H cooking club activities. Nowadays, I like to visit Mom, Dad and their varied animals...including a llama. —Pat Jelinek, Kitchener, Ontario

TOTAL TIME: Prep: 30 min. Bake: 45 min. + standingYIELD:6 servings

Ingredients

1 pound ground beef

3/4 cup soft bread crumbs

1/4 cup chopped onion

2 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon dried marjoram

1/8 teaspoon pepper

1/4 cup milk

1 egg, lightly beaten

1 can (14-1/2 ounces) stewed tomatoes

1 tablespoon cornstarch

2 teaspoons beef bouillon granules

1 cup frozen peas

1 cup sliced carrots, cooked

CRUST:

2-2/3 cups all-purpose flour

1/2 teaspoon salt

1 cup shortening

7 to 8 tablespoons ice water

Half-and-half cream

Directions

1.In a large bowl, combine the first nine ingredients (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.

2. Drain tomatoes, reserving liquid. Combine liquid with cornstarch; pour into skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from heat and set aside.

3. Preheat oven to 400°. For crust, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing lightly with a fork. Transfer to a lightly floured surface. Knead gently to form a dough. (Mixture will be very crumbly at first, but will come together and form a dough as it's kneaded.) Divide dough in half.

4. Roll each half of dough between two pieces of lightly floured waxed paper to a 1/8-in.-thick circle. Remove top piece of waxed paper from one pastry circle; invert onto a 10-in. pie plate. Remove remaining waxed paper. Trim pastry even with rim. Add meatballs; spoon tomato mixture over top.